Tag Archive | "slow cooker"

The Kitchen Diva’s Portuguese-Style Slow-Cooker Chicken

With the temperatures dropping even slightly, it’s time to think of slow-cooker meals cooking all day while you tend to other things. This sensational recipe comes from Kitchen Diva Angela Shelf Medearis of Austin, who includes it in her “The Kitchen Diva Cooks” (Lake Isle Press, $16.95).

The kick comes from chorizo, which, she says, “adds a fantastic flavor to the tomato sauce that blankets this chicken while it cooks.”

It also uses less-expensive thigh meat, which is the most flavorful part of the chicken.

Portuguese-Style Slow-Cooker Chicken

1/2 pound chorizo sausage, chopped
2 onions, chopped
4 cloves garlic, minced
3 to 3 1/2 pounds chicken thighs, wings and drumsticks
1 teaspoon dried oregano leaves
1/2 teaspoon black pepper
1 (3-pound) jar prepared red pasta sauce
1 (14-ounce) can whole tomatoes, chopped
1 (14-ounce can artichoke hearts, drained and chopped
1 (4-ounce) can sliced black olives, drained

Combine chorizo, onions, garlic, chicken, oreganoc, pepper, pasta sauce and tomatoes in a 4-quart slow-cooker; mix well. Cover and cook on low for 7 to 9 hours, until chicken is thoroughly cooked. Stir in artichoke hearts and olives and cook on low for 10 to 15 minutes longer. Serve over hot cooked rice or couscous.

Note: Alternately, you can bake this chicken in a 350-degree oven for 1 hour to 1 1/2 hours. Add the olives and artichokes during thhe last 15 minutes of cooking time.

Makes 6 servings.

From “The Kitchen Diva Cooks!” by Angela Shelf Medearis

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African Sweet Potato and Peanut Stew

Creamy or chunky peanut butter can be used in this stew

This meatless stew is packed with protein and filled with flavor. Serve it for Kwaanza or anytime you want a vegetarian stew.

African Sweet Potato and Peanut Stew

3 garlic cloves, peeled
2 cups loosely packed fresh cilantro leaves and stems
1 (28-ounce) can diced tomatoes
1/2 cup creamy or chunky peanut butter
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
3/4 teaspoon salt
1 cup water
3 pounds sweet potatoes (4 medium), peeled and cut into 2-inch chunks
1 (15- to 19-ounce) can garbanzo beans, rinsed and drained
1 (16-ounce) package frozen whole or cut green beans

In blender or food processor with knife blade attached, blend garlic, cilantro, tomatoes with their juice, peanut butter, cumin, cinnamon, cayenne pepper and salt until puréed.

Into 4 1/2- to 6-quart slow-cooker pot, pour peanut butter mixture; stir in water. Add sweet potatoes and garbazo beans; stir to combine. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours (or on high setting 4 to 5 hours) or until potatoes are very tender.

About 10 minutes before sweet potato mixture is done, cook green beans and label directs.  Gently stir green beans into stew.

Makes about 11 cups or 6 main-dish servings.

Nutritional information per serving: 495 calories, 16 g protein, 83 g carbohydrate, 13 g fat, 12 g fiber, 0 cholesterol, 1,305 mg sodium.

From “The Good Housekeeping Cookbook”

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Make Guinness Stew in a Slow Cooker

This variation on an Irish classic stews in a slow cooker, such as a Crock-Pot, for hours before its flavors meld together into a savory whole.

Guinness Stew in a Slow Cooker

8-10 red potatoes, skin on, quartered
6 carrots, peeled, sliced into thick chunks
2 stalks celery, cut in chunks
3 bay leaves, divided use
3 pounds stew meat, cubed
1/2 cup flour
Dash of salt
Dash of black pepper
Dash of garlic powder
2-3 tablespoons olive oil
1 medium onion, diced
4 large garlic cloves, minced
8 ounces baby portobello mushrooms, halved
2 (8 ounce) cans tomato sauce
10 3/4 ounces beef broth
1 envelope Lipton Onion Soup Mix
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon Creole seasoning
1 teaspoon Italian herb seasoning, such as Mrs. Dash
12 ounces Guinness Stout
1 cup frozen peas, if desired

Put potato, carrot, and celery chunks in the bottom of slow cooker or Crock-Pot. Top with 2 bay leaves.

Season flour with a dash of salt, pepper and garlic powder and coat the beef with the flour mixture. Heat a couple of tablespoons of olive oil over med-high heat in a large skillet and add 1 bay leaf. Sauté beef in batches, just until browned. Add more oil to pan as necessary for each batch. Remove and set aside.

Add onion and garlic to the same pan and sauté over med heat for a few minutes, then add about half the can of beef broth to deglaze, scraping up the brown bits on the bottom of the pan.

Add meat and onions to slow cooker, top with mushrooms.

Mix remaining beef broth with tomato sauce, onion soup mix, remaining seasonings, and add to slow cooker. Pour in most of bottle of beer (whatever fits, I had a few sips left for me).

Cook 8 hours on low heat. Stir in frozen peas when done, they’ll heat up on their own. Serve with crusty French bread.

Makes 10 servings.

Adapted from

(Photo: Nicholas Mistry)

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